i. Biography
Mayfair gives native cooking two working formats: the dining-room plate and the pub table. In Jamie Shears’s kitchens, Mount St. Restaurant & Rooms carries the more composed register through lobster pie, smoked eel and mock turtle croquettes, each tied to London history and reworked for current service. The Audley Public House works in the more immediate register of Scotch eggs, fried whitebait and roast chicken: food built for appetite, conversation and repeat custom rather than ceremony. Modern British cooking, across both addresses, is treated as a material practice rather than a label. In Shears’s hands, old dishes are handled again, seasonal larders are brought forward, and recognisable forms are sharpened with a contemporary twist. The vocabulary is pastry, gravy, shellfish, smoke, roast meats, pub snacks and dining-room classics; the point is continuity that remains useful on the plate.
The Ascent
Kitchen discipline often starts before authorship. Jamie Shears trained at British Army and the Mayfair dining-room address, a grounding in repetition, pace and the practical demands of service before polish enters the work. His first step into the profession came as kitchen porter at Hotel in Torquay, a position close to the machinery of a kitchen: heat, pressure, clearing down, resetting and keeping service possible. The line from British Army into Executive Chef at 45 Park Lane in London shows a progression from foundational labour to leadership under sharper finish and higher expectation. That background helps explain the current cooking: structured, generous, historically aware and not dependent on nostalgia. Two Mayfair kitchens now ask for different expressions of the same craft. Jamie is Executive Chef / runs the kitchen of The Audley Public House (since 2022) and Executive Chef / runs the kitchen of Mount St. Restaurant & Rooms (since 2022). One address works through pub appetite; the other through dining-room composition. Both use national food as a broad, layered repertoire still capable of being worked again.
Current Practice
Historic dishes at the dining-room address are handled as active menu language, not archive material. Shears is Executive Chef at the Audley site in London and at the companion restaurant in London. There, smoked eel, mock turtle croquettes and lobster pie sit within a frame of dishes with a nod to London’s culinary history, carrying weight and memory while remaining part of present dining culture. The lobster pie is his signature dish, described as an pie with unexpected 1930s inspiration. Its force lies in form as much as ingredient: pastry, filling, sauce and memory arranged into something recognisably rooted here and current. The pie keeps the old pleasure of enclosure and reveal, with crust giving way to richness beneath and the dish retaining a sense of occasion. Pub cooking at the Audley address turns on directness, generosity and repeatability. The menu includes Scotch eggs, fried whitebait, whole roast chicken with trimmings, and braised lamb shoulder for two. The same kitchen language also includes pub classics and historic dishes such as cockle popcorn and London Dip: food to share, pick up, carve, and return to between drinks and conversation. “My vision for both venues is to continue to build on the classic and historic dishes we have created for both venues, injecting them with a contemporary twist that keeps them relevant for our customers.” Jamie has said.
Signature
Signature dishes include Durslade Farm lamb.
Recognition
Jamie's honors include Best pub in London, National Pub and Bar Awards (2024).
Profile updated July 2026
FAQ
Asked of Jamie
What is Jamie Shears's current role?
Jamie Shears is chef at Mount St. — Modern British.
Where did Jamie Shears train or study?
Jamie Shears trained at British Army and Mount St. Restaurant.
What recognition has Jamie Shears received?
Best pub in London, National Pub and Bar Awards (2024).
